Process for improving the durability of, and/or stabilizing, microbially perishable products

ABSTRACT

The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come directly or indirectly into contact with the products, are impacted with one or more process adjuvants, the process adjuvant comprising at least one microbicidally active flavouring substance.

This application is a continuation-in-part application of U.S.Application No. 08/737,655, filed Feb. 18, 1997, now abandoned entitled“Process for improving the durability of, and/or stabilizing,microbially perishable products”, which is the U.S. National Phase ofPCT application PCT/EP96/01364, filed Mar. 28, 1996. This applicationalso claims priority under U.S.C. §119(a) from German Patent No. 195 12147.3, filed Mar. 31, 1995. The entire disclosures of all the aboveidentified applications are incorporated by reference herein.

The present invention relates to a process for improving the durabilityof, and/or stabilizing, microbially perishable products, to a processadjuvant for implementing this process, and also to the use of theprocess adjuvant for impacting the surfaces of microbially perishableproducts and or their environment.

Industrially processed foodstuffs, animal feeds, cosmetics,pharmaceuticals and other products which are susceptible to microbialspoilage must keep for a certain period of time, which is not too short,in order, following transport and marketing by the usual routes, toreach the consumer in unspoiled condition. In addition to this, theconsumer does not expect the product he has bought to perish immediatelyafter purchase but, on the contrary, that it will be possible to keep itin storage for some days or weeks, depending on the product.

Without being treated, most foodstuffs and animal feeds would perishwithin a few days since fingi and/or bacteria would be able to multiplyin an unhindered manner, at best restricted by refrigeration, on anutrient medium which was ideal for them. Typical examples are thespoilage of bread by moulds, e.g. Aspergillus niger, of meat products(e.g. sausage) by enterobacteria or lactobacilli and the contaminationof poultry by salmonellas, among many others. Since fungi, includingyeast and/or their spores, and also Gram-positive and Gram-negativebacteria, are ubiquitous wherever a sterile environment has not beencreated by special procedures which are expensive and not applicableindustrially for economic reasons, suitable countermeasures have to betaken.

Conventionally, therefore, foodstuffs, animal feeds, cosmetics,pharmaceuticals, paints, paper and celluloses and other perishableproducts are preserved using preservatives which, according to the CodexAlimentarius List of the Food and Agriculture Organization (FAO/WHO FoodStandard Programme) are listed, as “synthetic preservatives”, inDivision 3 Food Additives Preservatives 3.73 and mainly employed in theform of single chemical substances or combinations of these substances.

The preservatives which are included in the abovementioned list possessbacteijostatic and/or fungistatic activity and substantially improvedura-bility. However, they are rejected by many consumers since theireffects on the health of the consumer are not known aiid/or harmful-iifluences cannot be excluded, in particular in association withrepeated intake over a long period of time.

A particular disadvantage of these preservatives is that they are addedto the foodstuff regularly. As a result, relatively high concentrationsof these preservatives also enter the human body during consumption. Thereactions in the form of allergic diseases which are seen much morefrequently nowadays are the consequence.

An alternative to preservation by adding synthetic preservatives isthermal inactivation of microorganisms, for example by pasteurization.Pasteurization means a thermal treatment at from 70 to 85° C. for anexposure time of from 30 to 120 minutes.

While pasteurization substantially improves the durability of productswhich have been treated in this way, it is nevertheless technicallyelaborate and consumes a very large amount of energy. Over and abovethis, the viability of spores is often either not impaired or onlyimpaired to a very limited extent. Furthermore, pasteurization is notapplicable to temperature-sensitive products or leads to a notinconsiderable loss of quality, since the “degree of freshness” of thepasteurized product declines, at the very latest, as a result of thesecond thermization (up to 85° C.) which is often required. In addition,it is precisely the valuable constituents of foodstuffs, cosmetics orpharmaceuticals, for example vitamins, amino acids and manypharmaceutical active compounds, which are thermolabile, so that thermaltreatment under the customary conditions of pasteurization is out of thequestion.

Another possibility for improving durability is to pack the productwhich is endangered by spoilage under nitrogen or CO₂ in an airtightmanner, or to supply it in vacuum packs as is the case, for example,with ground coffee. However, these processes are expensive and elaborateand therefore not applicable to many foodstuffs.

The object of the invention is, therefore, to provide a process forimproving the durability of, and/or stabilizing, microbially perishableproducts, in which, during the process for preparing, processing orpackaging the products, their surfaces and/or their environment, inparticular the environmental air and/or the surfaces of the utensils orother materials which come directly or indirectly into contact with theproducts, are impacted with one or more process adjuvants. By thesemeans, it is intended, in particular, to make it possible to improve thedurability of, and stabilize, foodstuffs, animal feeds, cosmetics,pharmaceuticals and other products which are endangered by spoilagewithout having to mix synthetic preservatives into these treatedsubstances or use pasteurization at temperatures of from 70 to 85° C.The intention is also to achieve a reduction in the quantity of thegents employed for the improvement in durability and the stabilization.

According to the invention, this object is achieved by a processadjuvant which comprises at least one microbicidally active flavouringsubstance, preferably at least two flavouring substances.

The invention furthermore relates to a process adjuvant which ischaracterized in that it comprises at least one microbicidally activeflavouring substance, preferably at least two flavouring substances.

Finally the present invention also relates to the use of the processadjuvant for impacting the surfaces of microbially perishable productsand/or their environment for the purpose of spreading, lubricating,emulsifying, separating, cleansing, spraying, nebulizing, gasifying andcutting.

The flavouring substances which are contained in the novel processadjuvants are exclusively natural or identical-to-nature flavouringsubstances which are recognized, under FEMA, as being safe(GRAS—generally recognized as safe). The aforementioned list is the FEMAGRAS Flavouring Substances List GRAS 3-16 Nos. 2001-3834 (as of 1993),which lists natural and identical-to-nature flavouring substances whichare authorized by the American Public Health Authority FDA for use infoodstuffs (FDA Regulation 21 CFR 172.515 for identical-to-natureflavouring substances (Synthetic Flavouring Substances and Adjuvants)and FDA Regulation 21 CFR 182.20 for natural flavouring substances(Natural Flavouring Substances and Adjuvants). Flavouring substanceswhich meet these FDA standards can be employed in a “quantum satis”manner, i.e. they may be present in the foodstuff up to the highestconcentration at which they still do not impair the smell or taste ofthe foodstuff to which they have been added. The flavouring substanceslisted under FEMA coincide, to a large extent, with the substancescontained in the corresponding European standard COE.

According to the invention, the flavouring substances classified as“NAT4” according to Article V of European Community DirectiveFlavourings (22.06.88) may also be used provided that they are regardedas being safe in accordance with the abovementioned FEMA GRAS list. NAT4substances are substances which can be declared to beidentical-to-nature-under certain conditions, for example when thesubstances are employed in combination with, and as a constituent of, anatural or identical-to-nature flavouring substance.

The particular advantage of the novel process adjuvants is that, owingto their constituents being listed in the FEMA GRAS list and beingrecognized by the U.S. Public Health Authority FDA, which is probablythe most critical health authority of all, as being harmless, they canreadily be added to foodstuffs in the “quantum satis” concentrationrange.

A further particular advantage is that the process adjuvants do notaffect the taste and smell of the treated products.

The novel process adjuvants are employed, for example, in the form oflubricants, emulsifiers, washing agents, sprays, nebulizing agents,gas-phase-active agents, heat-transferring agents and also cuttingagents or separating agents. The process adjuvants may also be employedas additives which are included in the said agents.

It is important for the invention that the process adjuvants are notadded to the foodstuffs or mixed with them. Rather, it is only thesurfaces or cut surfaces of the foodstuffs which are impacted with theprocess adjuvants. This can take place by the foodstuff surfaces or cutsurfaces being impacted directly with the process adjuvants. However, itis also possible to treat the surfaces of utensils, production machines,packaging equipment, transport equipment, packaging materials and theenvironmental air with the process adjuvant.

It is surprising, according to the invention, that the microbicidaleffect of the process adjuvants is seen even when low concentrations areused. Only from 0.01 to 5 g, preferably from 0.05 to 1 g per kg offoodstuff is used when the process adjuvants are impacted. In apreferred embodiment, 0.01 to 1.0 g/kg of process adjuvant per foodstuff is used, more preferred 0.01 to 0.5 g/kg, and most preferably 0.05to 0.5 g/kg. When they are used for the environmental air, only from0.001 to 10 g are employed, for example, per M3 of air. Indeed, onlyfrom 0.000001 g to 0.1 g/cm2 of surface is used for the surfaces ofutensils.

When these concentrations are adhered to, the detectable quantities inthe foodstuffs are only about 0.001% by weight. By contrast, from 0.1 to3% by weight of preservative is regularly present in the foodstuffs inaccordance with the state of the art. Despite these extremely lowconcentrations, it is surprising, according to the invention, that anextension of the durability of up to 50% can be achieved as comparedwith conventionally preserved foodstuffs.

It is particularly to be emphasized, and astonishing, that even 0.001%by weight of a process adjuvant applied indirectly to foodstuffs, issufficient to stabilize and/or improve durability while at the same timeincreasing product quality.

This effect is all the more surprising in that the time over which theflavouring substances employed in accordance with the invention exerttheir microbicidal effect is less than 24 hours, preferably less than 12hours. It is very particularly preferred to select process adjuvants andconcentrations such that the time for the microbicidal effect is lessthan 1 hour, preferably less than 15 minutes.

In contrast to this, the aim of the conventional preservatives is to beactive in the foodstuff for as long as possible, i.e. over weeks andmonths. Despite the very short time during which the process adjuvantsemployed in accordance with the invention exert their effect, thedurability is significantly increased as compared with that offoodstuffs which have been treated in accordance with the state of theart with conventional preservatives or preservation processes.

The novel process adjuvant comprises flavouring substances which areselected from the group of the alcohols, aldehydes, phenols, acetates,acids, esters, terpenes, acetals, and their physiologically toleratedsalts, ethereal oils and plant extracts.

Preferred embodiments of the novel process adjuvants comprise one ormore flavouring substances selected from one or more of the followinggroups:

I. Alcohols

Acetoin (acetylmethylcarbinol), ethyl alcohol (ethanol), propyl alcohol(1-propanol), isopropyl alcohol (2-propanol, isopropanol), propyleneglycol, glycerol, benzyl alcohol, n-butyl alcohol (n-propylcarbinol),iso-butyl alcohol (2-methyl-1 propanol), hexyl alcohol (hexanol),L-menthol, octyl alcohol (n-octanol), phenyl ethyl alcohol(2-phenylethanol), cinnamyl alcohol (3-phenyl-2-propen-1-ol),a-methylbenzyl alcohol (1-phenylethanol), heptyl alcohol (heptanol),n-amyl alcohol (1-pentanol), iso-amyl alcohol (3-methyl-1-butanol),anise alcohol (4-methoxybenzyl alcohol, p-anise alcohol), citronellol,n-decyl alcohol (n-decanol), geraniol, b-hexenol (3-hexenol),hydrocinnamyl alcohol (3-phenyl-1-propanol), lauryl alcohol (dodecanol),linalool, nerolidol, nonadienol (2,6-nonadien-1-ol), nonyl alcohol(1-nonanol), rhodinol, terpineol, borneol, clineol (eucalyptol),anisole, cuminyl alcohol (cuminol), 1-phenyl-1-propanol, 10-undecen-1-oland 1-hexadecanol.

II. Aldehydes

Acetylaldehyde, anisaldehyde, benzaldehyde, iso-butyl aldehyde(methyl-l-propanal), citral, citronellal, n-caproaldehyde (n-decanal),ethyl vanillin, fufurol, heliotropin (piperonal), heptyl aldehyde,(heptanal), hexyl-aldehyde (hexanal), 2-hexenal (β-propylacrolein),hydrocinnamaldehyde (3 phenyl-1-propanal), lauryl aldehyde (dodecanal),nonyl aldehyde (n-nonanal), octyl aldhehyde (n-octanal),phenylacetaldehyde (1-oxo-2-phenylethane), propionaldehyde (propanal),vanillin, cinnamaldehyde (3-phenylpropenal), perillaldehyde andcuminaldehyde.

III. Phenols

Thymol, methyleugenol, acetyleugenol, safrole, eugenol, isoeugenol,anethole, phenol, methyl chavicol (estragole;3-(4-methoxyphenyl)-1-propene), carvacrol, α-bisabolol, fomnesol,anisole, (methoxybenzene) and propenylguaethol(5-propenyl-2-ethoxyphenol).

IV. Acetates

Isoamyl acetate (3-methyl-1-butyl acetate), benzyl acetate, benzylphenylacetate, n-butyl acetate, cinnamyl acetate (3-phenylpropenyl acetate),citronellyl acetate, ethyl acetate, eugenol acetate, (acetyleugenol),geranyl acetate, hexyl acetate (hex anyl ethanoate), hydrocinnamylacetate (3-phenylpropyl acetate), linalyl acetate, octyl acetate,phenylethyl acetate, terpinyl acetate, triacetin (glyceryl triacetate),potassium acetate, sodium acetate, and calcium acetate.

V. Acids and/or Their Physioloaically Tolerated Salts

Acetic acid, aconitic acid, adipic acid, formic acid, malic acid(1-hydroxysuccinic acid), caproic acid, hydrocinnamic acid,(3-phenyl-1-propionic acid), pelargonic acid (nonanoic acid), lacticacid (2-hydroxypropionic acid), phenoxyacetic acid (glycolic acid phenylether), phenylacetic acid (a-toluic acid), valeric acid (pentanoicacid), isovaleric acid (3-methylbutanoic acid), cinnamic acid(3-phenylpropenoic acid), citric acid, mandelic acid(hydroxyphenylacetic acid), tartaric acid (2,3-dihydroxybutanoic diacid;2,3-dihydroxysuccinic acid), fumaric acid, and tannic acid.

VI. Esters

Allicin.

VII. Terpenes

Camphor, limonene and)i-caryophyRene.

VIII. Acetals

Acetal, acetaldehyde dibutyl acetal, acetaldellyde dipropyl acetal,acetaldehyde phenethylpropyl acetal, cinnamaldehyde ethylene glycolacetal, decanal dimethyl acetal, heptanal dimethyl acetal, heptanalglyceryl acetal and benzaldehyde propylene glycol acetal.

IX. Polyphenol

X. Ethereal Oils and/or Alcoholic or Glycolic Extracts, or ExtractsWhich are Obtained by CO₂ High-pressure Processes, from the PlantsListed Below:

a) Oils or extracts containing a high proportion of alcohols:

balm, coriander, cardamom, eucalyptus;

b) Oils or extracts containing a high proportion of aldehydes:

Eucalyptus citriodora, cinnamon, lemon, lemongrass, balm, citronella,lime and orange;

c) Oils or extracts containing a high proportion of phenols:

oreganum, thyme, rosemary, orange, carnation, fennel, camphor,tangerine, anise, cascarilla, tarragon and allspice;

d) Oils or extracts containing a high proportion of acetates:

lavender;

e) Oils or extracts containing a high proportion of esters:

mustard, onion and garlic;

f) Oils or extracts containing a high proportion of terpenes:

pepper, Seville orange, caraway, dill, lemon, peppermint and nutmeg.

Isopropanol and ethanol are not used if the process adjuvant comprisesonly one of the said flavouring substances. Surprisingly, it has beenfound that a combination of at least two of the given flavouringsubstances has a far greater effect than that produced by one singlesubstance.

Most of the flavouring substances listed in the GRAS FEMA list are notwater-soluble, i.e. they are hydrophobic. If they are employed infoodstuffs which primarily contain fat, they can be used directlywithout solvents owing to their lypophilic character. However, theproportion of lypophilic foodstuffs is relatively small. In order toensure that they can exert their effect in foodstuffs, animal feeds,cosmetics or pharmaceuticals which are in the main hydrophilic, they arepreferably employed in combination with a water-soluble solubilizer. Inorder to do justice to the claim of this invention—to make availableprocess adjuvants which are harmless from the point of health—use ismade exclusively of solubilizer-flavouring substances, e.g. alcohols,which are authorized for food stuffs.

The process adjuvants are used undiluted and/or in water-solubledilutions with water and/or solvents (e.g. alcohols) which areauthorized for food stuffs and/or in fat-soluble dilutions withvegetable (fatty) oils.

In the novel process adjuvants, use can be made, for example, of readilywater-soluble alcohols, preferably in concentrations of from 0.1 to 99%by weight, based on the process adjuvant, in combination with otherflavouring substances. In a preferred embodiment, the process adjuvantcomprises a GRAS flavoring compound that is an alcohol, and anadditional different GRAS flavoring compound. Preferably, the additionalGRAS flavoring compound is at least 0.001% by weight of the processingadjuvant, more preferably at least 0.01% by weight, and most preferablyat least 0.05% by weight. The novel process adjuvants preferablycomprise less than 50% by weight of ethanol, isopropanol or benzylalcohol, or of a mixture of these compounds. It is particularlypreferred if the proportion of the said alcohols is less than 30% byweight, in particular less than 20% by weight. Provided processadjuvants are employed which comprise benzyl alcohol and at least onefurther flavouring substance, the proportion of benzyl alcohol can alsobe more than 50% by weight. Surprisingly, the process adjuvants whichcomprise, for example, only 20% by weight of ethanol or isopropanol incombination with flavour aldehydes and flavour phenols in concentrationswhich are in the per 1000 range possess a very powerful fungicidal andbactericidal effect; even process adjuvants which comprise 1% by weightof the said water-soluble alcohols in combination with less than 3% offlavour aldehyde and flavour phenol exhibit a 70 to 100% microbicidaleffect.

From the above, it follows that the novel process adjuvants possesssurprising microbicidal effects in the production environment or in theproduction process environment.

In this context, preference is given to using the process adjuvants forproducing foodstuffs, animal feeds, cosmetics, pharmaceuticals, paints,paper and/or cellulose.

In particularly preferred embodiments, the process adjuvants are usedfor improving the durability of, and stabilizing, foodstuffs selectedfrom the following group: bread, baked goods, baking agents, bakingpowders, blancmange powders, beverages, dietetic foodstuffs, essences,delicatessen foodstuffs, fish and fish products, potatoes and productsbased on potatoes, spices, flour, margarine, fruit and vegetables andproducts based on fruit and vegetables, pickled foodstuffs, starchproducts, confectionery, soups, pastas, meat and meat products, milk,dairy and cheese products, poultry and poultry products, oils, fat andoil-containing or fat-containing products.

The novel process adjuvant exerts its effect in the environment of theproduct, for example a foodstuff or animal feed, which is susceptible tospoilage, eg. on machine parts which are in contact with the product tobe worked or processed, or in the air. As a result of direct contactwith the surface of the product susceptible to spoilage, they also exerttheir effect there, i.e. they display their effect on the surface or,when penetrating into the product, in the latter itself.

The particular advantage of the novel process adjuvant is, therefore,that on the one hand it decontaminates in a dependable manner, with itsactivity against Gram-positive and Gram-negativc ba,teria, fungi,including yeast, and viruses having been proved, while, on the otherhand, it does not constitute any danger for the consumer of thefoodstuff since it is completely harmless to this consumer and does notpossess any microbicidal, technological after effect in the foodstuff,since the microbicidal activity relates to the production environment,which is freed from contaminating microorganisms by the novel measures.

The novel process adjuvant can be a lubricant which is usedsimultaneously for lubrication, for decontamination of the lubricatedparts and consequently, indirectly, for stabilizing the durability ofthe products which are in contact with these parts.

According to the invention, the process adjuvant can also be anemulsifier, a separating agent or a cleansing agent. Such agents areused for emulsification and/or cleansing and consequently also fordecontaminating surfaces, articles, machines, equipment, utensils,cutting surfaces and cutting devices, transport devices and the like.The adjuvant can furthermore be used for decontaminating and cleansingfoodstuffs, raw materials, cosmetics, pharmaceuticals, paints, paper,cellulose, livestock, poultry, fish and garbage.

In addition to this, the novel process adjuvant can be a spray. Such aspray enables the decontaminating active compounds to be finelydistributed on all machine parts, transport devices, cutting devices,working surfaces, etc., and can simultaneously result in foodstuffswhich are packed immediately after the cutting or separating procedureand/or packaging/portioning procedure being stored in a climate whichpossesses decontaminating and/or durability-stabilizing properties asthe result of enclosed spray. In addition to this, nebulizable orsprayable embodiments are very economical owing to the comparativelysmall amounts required.

The spray can also be blown or sprayed/nebulized into and/or ontopackaging, for example packets, cartons or the like, in order thereby topreserve the product which is packed therein for a longer period.

The sprays can also be nebulized in the production environment(surroundings, refrigeration, ventilation, fresh air) at hygienic weakspots (e.g. cooling sections), in order thereby to reduce the number oforganisms without the personnel operating in this environment beingharmed.

The process adjuvants may also be employed for spraying onto foodstuffsurfaces or cut surfaces in order to eliminate or reduce the spoilagecausing agents which are present on the foodstuffs.

Furthermore, these sprays can be employed in transport equipment, storesand coldrooms, and the like.

The process adjuvant may also be employed by dipping the foodstuff,packaging materials, all machine parts, transport devices, cuttingdevices, working surfaces, etc., into the process adjuvant.

In a further embodiment, the novel process adjuvant is a gas-phaseactive agent which is used for active decontamination and/or deodorizingin the gas phase in systems, such as packages, waste systems, containersystems, transport spaces, storage spaces and the like, which are moreor less closed. The packed goods, which are contained, transported orstored in the container, as well as the air and the particularenvironment, profit from the effect of the gas-phase agent.

The novel process adjuvant has also proved to be a good heattransferring agent. By heat-transferring agents are meant coolingagents, heating agents and warming agents which can be used asdecontaminating additives in circulating circulatory systems of liquidcooling systems, heating systems and warming systems. In this context,they are added to aqueous or oily systems to prevent the growth ofmicroorganisms in the liquids in order, for example, to preventcontamination occurring in association with the leakage of refrigerationsystems.

In a particularly preferred embodiment, the novel process adjuvant is acutting agent or separating agent for cutting knives and/or cuttingdevices of every kind and for all perishable products which are to becut, in order to prevent contamination of the cutting sites.

In the foodstuffs industry, contaminations with Gram-negative orGram-positive pathogens, moulds, yeasts and other possiblespoilage-causing agents often occur at the cutting sites or separationsites of foodstuffs, which contaminations can impair, sometimessubstantially, the durability of the cut or separated products andconsequent cause both economic damage and damage to health. Thecontaminations are introduced by raw materials, product/raw materialresidues and personnel and also by machine parts or operationallyassociated processes or by the air.

Conventionally, therefore, the cut or separated foodstuffs, or thefoodstuffs which are to be cut or separated, are still eitherpasteurized or treated technically in order to decontaminate them, andthereby preserve them, or are treated with preservatives. However, asalready mentioned above, a thermal treatment is not possible oradmissible in every case and can lead to a diminution in the quality ofthe product in some circumstances.

A flanking measure for improving the durability of foodstuffs is thepurification or even disinfection of the environment using chemicaldisinfectants which are subject to the biocide regulation. Thesesubstances are more or less poisonous and should not be transferred tofoodstuffs. However, chemical disinfection is a discontinuous measurewhich can, in practice, only be applied to machine parts and to theenvironment at particular times during production and after whoseimplementation it is subsequently necessary to flush with water in orderto remove the residual substances. Correspondingly, the direct andpermanent elimination of spoilage-causing agents is not ensured.

For this reason, attempts have been made in the state of the art tooptimize machine hygiene by improving cleaning ability or by means ofinstallations for generating or maintaining pure or organism-deficientor organism-free air. However, experience has shown that this has eithernot brought about an increased durability of cut or separated foodstuffsor is economically no longer justifiable or cannot be put into practicein a reliable manner.

An example from the sliced bread industry demonstrates that thedurability of sliced bread is substantially reduced, in comparison withwhole bread, by the cutting or separating of bread varieties such aswhole dough bread, wholemeal bread, white bread, mixed bread or toastbread and then packing it. Depending on the bread variety, thedurability is between 2 and 5 days. As a result of the subsequentthermal treatment (pasteurization in ovens or microwave appliances at acore temperature of from 60 to 90° C.) which is usually carried outnowadays, the durability of bread is normally extended to from 4 toapprox. 20 days when using normal vapour-permeabie polyethylene bagwrappings. Owing to their lower vapour permeability, other films, forexample made of polypropylene, which, however, are substantially moreexpensive, can achieve a longer durability. Synthetic polyesterwrappings enclosing an introduced nitro-gen-containing atmosphere resultin even longer durability. However, all these measures are either verycostly or can only be employed for expensive special products andspecial markets and sometimes lead to substantial losses in the qualityof the sliced bread, for example as the result of condensate formationin the bread bag, as the result of a bread consistency which is toosoft, or as the result of premature drying out. None of these measuressolves the real causes of the contamination by the cutting or separatingprocess, which process, by means of the cutting device, for example thecutting blades, introduces both the possible spoilage-causing agentswhich are present in the environment, and those which are present in aproduct or on the machine, into the foodstuff and distribute themtherein.

Either mineral compositions, which are no longer permitted in manycountries, or vegetable cutting oils, which are often alreadycontaminated themselves, i.e. polluted with bacteria, are customarilyemployed as cutting agents or separating agents. See, for example, G.Schuster: Investigations on mould contamination of sliced bread, Bäcker& Konditor [Baker and Confectioner] 27(11), pp. 345-347; G. Spicher: DieQuellen der direkten Kontamination des Brotes mit Schimmelpilzen; DasSchneidöl als Faktor der Schimmelkontamination; [The sources of directcontamination of bread with moulds; cutting oil as a factor in mouldcontamination]; Getreide, Mehl und Brot [Cereals, flour and bread]32(4), pp.91-94.

There is, therefore, a pressing need, which is satisified by the novelcutting agent or separating agent, for a cutting agent or separatingagent which enables the machine parts which are in contact with thefoodstuff to be decontaminated during the cutting process and therebyachieves an improved durability of the cut material.

The novel cutting agent or separating agent can be employed wherevercutting or separating is taking place on an industrial scale and thematerial which is being cut can be subject to spoilage by bacteria orfungi or contamination with viruses. While this applies to cellulosesand paper, for example, it also applies, in particular, to foodstuffsand animal feeds.

In a preferred embodiment, the novel process adjuvant is suitable forcutting or separating bread, baked goods, fish and fish products,potatoes and products based on potatoes, fruit and vegetable andproducts based on fruit and vegetable, confectionary, starch products,pastas, meat and meat products, cheese products, poultry and poultryproducts.

If the novel process adjuvant is a cutting agent or separating agent(for example for cutting bread), this agent can then be prepared on acustomary vegetable oil/fat/wax basis while adding microbicidal processadjuvants which are based on flavouring substances. The cutting agent orseparating agent (for example for use in the meat products industry) canpreferably, according to the invention, consist exclusively of one ormore flavouring substances.

Natural emulsifiers, for example lecithins at a concentration of from 1to 25% by weight, can be added to the vegetable oils, vegetable waxesand vegetable fats, in correspondence with the state of the art.Examples of emulsifiers are lecithins, citric acid monoglycerides,diacetyl tartaric acid, N-acetylphospha-tidylethanolamine,phosphatidyliniositol, phosphatidylserine, phosphatidic acids andphosphatidylcholine. However, if the novel cutting agent or separatingagent is prepared as a water-based emulsion, vegetable oils, vegetablefats and vegetable waxes having unsaturated and saturated C₁₆-C₁₈ fattyacids, which also have a viscosity of from about 10 mPas (20° C.) toabout 500 mPas (20° C.), are then used.

After having been mixed with water in a ratio of from 1:1 to 1:40, thecutting/separating agent, which has been assembled, for example, fromthe abovementioned fatty acids or oils and emulsifiers, can then be usedas a cutting emulsion or separating emulsion (milk).

In practice, the novel cutting agent or separating agent is applied atleast to the machine parts which are in contact with the material whichis being cut in order to decontaminate these parts. Based on experience,the agents are employed in doses of 1-20 g/kg of foodstuff, with thedose depending on the cutting or separating device used and the materialbeing cut.

The cutting/separating agents are usually applied to the cutting orseparating devices, for example sprayed onto circular dish wheel cuttingmachines when slicing bread, which are then used to cut sliced bread,for example. According to the invention, parts of the cutting devices,for example circular dish knives, band slicers (rotating band-saws),electrical or mechanical knives or knife devices, electrical ormechanical saws or sawing devices, and electrical or mechanical chainsaws or devices, are wetted in this context such that the cutting orseparating agent can exert a decontaminating or microbicidal effect onthe corresponding machine part and also on the suiface which resultsfrom the cutting or separating.

The advantageous effect of the novel cutting/separating agents isexpressed in an extended durability of the material which is being cut,for example sliced bread. It is based, not least, on the fact that thecutting and separating agent penetrates the surface of the materialwhich is being cut and also decontaminates the deeper layers of the cutfoodstuff, specifically using the flavouring substances contained in thecutting oil.

In addition to this, the flavouring substances described here also exerta microbicidal effect in the vapour phase, since most flavouringsubstances volatilize readily. They therefore exert their effect in theso-called environment of the foodstuff, for example in packaging thefoodstuff, when the latter is packed, for example, in a film wrappingafter the cutting process.

This process of decontaminating the cut material after the actualcutting procedure can be supported by a mild thermal aftertreatment ofthe foodstuff without the latter losing any quality in its packaging.Thus, after having been sliced, bread, for example, is packed inpolyethylene films and then brought, for example by means of microwavetreatment, within from 10 seconds to 5 minutes, to a core temperature ofbetween 30° and 50° C., or treated thermally for up to 1 hour at a coretemperature of from 30° to 50° C., which reinforces the decontaminatingeffect of the cutting or separating agent.

The advantageous effect of the cutting/separating agents can in somecases be substantially increased if the application and cutting orseparating techniques are improved, or freshly developed, such that thefoodstuff is intensely wetted with cutting or separating agent. Forexample, in experiments on bread slicing, the circular dish cuttingblade was provided with separate slot guides and grooves, therebyrendering possible a more thorough and intense application of cutting orseparating agent.

The following examples explain the invention.

COMPARATIVE EXAMPLE

It is already known in the state of the art that ethanol and isopropanolare microbicidal in high concentrations (75% by weight to more than 90%by weight). However, additives containing such a high concentration ofethanol or isopropanol are more likely to be undesirable owing, on theone hand, to the dangers in handling them, in particular their readyflammability, and, on the other hand, from considerations of principle,for example with regard to children or former alcoholics. However, ifthe ethanol or isopropanol concentration is reduced to 20% by weight, orless, based on the process adjuvant, there is no longer any detectablebactericidal or fungicidal effect, as is demonstrated in the tablebelow.

TABLE Microbicidal and/or fungicidal effect of ethanol and isopropanol¹Staph. aureus Asp. niger Duration of action, 1 h Duration of action, 1 hIsopropanol, 20% by wt. RF² 0.3 RF. 0.5 Ethanol, 20% by wt. RF 3.4 RF 0Growth control log CFU³: 7.5 log CFU: 5.4 Isopropanol, 75% by wt. RF 7.0RF 5.4 Ethanol, 75% by wt. RF 7.0 RF 5.4 Growth control log CFU: 7.0 logCFU: 5.4 ¹The results were obtained by means of a quantitativesuspension experiment (see “Materials and methods”, Chapter 3.2). ²RF(reduction factor): log of original number of organisms minus log ofnumber of surviving organisms. ³CFU: colony-forming units

EXAMPLES 1-5

The efficacy of process adjuvants was tested in a variety ofexperiments. These experiments demonstrate that these adjuvants improvedurability and stability in a surprising manner when they are employedas cutting agents, as sprays, as cleansing agents or as separatingagents. In this-way, it was possible greatly to reduce the number ofspoilage-causing organisms on cutting surfaces, transport surfaces orslicing surfaces. At the same time, the durability of sausage, forexample, was extended by 30% as compared with a conventionalpreservation.

Taking th example of bread, durability is significantly improved byspraying bread loaves, and slices of the bread, with cutting agent, bymeans of spraying the process adjuvant onto the surfaces of the cuttingknives.

Taking the example of baked goods, it was possible to demonstrate thatthe content of moulds per m² of air was significantly reduced when aprocess adjuvant was nebulized. The durability was substantiallyimproved without any further addition of preservatives to the bread orthe baked goods.

EXAMPLE 1

Use of a process adjuvant as a cutting agent for cutting knives and as aspray for conveyor belts and bands in butchery.

Method Description:

a)-c) investigates the organism number of acid-formers such aslactobacilli. The customary laboratory technique, a dilution series andcasting agar, was applied to determine this organism number. Nutrientmedium used: KIRS agar (OXOID)

d) The spreading method was used to determine the organism-reducingeffect on the surface of sausage. The number of organisms was determinedbeforehand, after an exposure time of 10 minutes (after spraying withHIQProSlice, registered trade mark of Schür in Process GmbH), aftercooling and prior to packaging. Nutrient medium for the total number oforganisms: RODAC containing TSA, TW 80 and lecithin. Surface: 25 cm²

Sample Description:

Grilling sausage was selected as the subject for the investigation.

The product has a durability of 2-3 weeks.

Grilling sausage is produced as follows:

Lean and fat are cut in the cutter and mixed with ingredients. After theintestine has been filled, the sausage is heated in water at 75° C.After cooling, the products are vacuum-packed with 3 sausages beingincluded in each pack

Sample no.: Sample description 1 Grilling sausage, zero sample 2 Zerosample + ProSlice on outer skin (1 g/1000 g of sausage) 3 Equipmentdecontaminated with ProSlice 4 As 3 + ProSlice on outer skin (1 g/1000 gof sausage) 5 As 3 + 1% ProSlice as additive 6 As 5 + ProSlice on outerskin (1 g/1000 g of sausage) 7 As 3 + 3% ProSlice as additive 8 As 7 +ProSlice on outer skin (1 g/1000 g of sausage)

Results:

a) The durability of a product, when used as additive.

Number of lactobacilli organisms/g Sample No. Day 1 Day 7 Day 14 1 10031,000 2,100,000 5 200 26,000 5,000,000 7 100 40,000 5,000,000

b) The durability of a product, when used as spray on the outer skin ofthe product.

Number of lactobacilli organisms/g Sample No. Day 1 Day 7 Day 14 1 10031,000 2,100,000 4 <100  2,700   450,000 6 <100 19,000 1,100,000 8 <10018,000 1,200,000

c) The durability of a product, when used as spray on surfaces directlyin contact with the product.

Sample No. Day 1 Day 7 Day 14 1 100 31,000 2,100,000 3 200  5,500  900,000

d) The organism number after spraying on the outer side of the product.Beforehand (Sample 1)

Total number of Total number of organisms/25 cm² organisms/25 cm² after10 minutes Sample No. beforehand exposure time 1 120 95 2 65 No growth 4110 No growth 6 Lawn growth No growth 8 18 No growth

Commments on:

a) The durability of a product, when used as additive.

The Table demonstrates that the addition of HIQProSlice, even insubstantial quantities, has no effect on the extension of durability.The HIQProSlice has no preserving effect when added as an additive.

b) The durability of a product, when used as a spray on the outside ofthe product.

The table demonstrates that an improvement in durability is obtained byspraying the sausage with 1 g per 1000 g of product.

c) The durability of a product, when used as a spray on surfacesdirectly in contact with the product.

The Table demonstrates that an improvement in durability is obtained byspraying the surfaces and utensils.

d) The number of organisms after spraying the outside of the product.

A reduction in the number of microorganisms of an RF log of at leasttwvo is obtained within 10 minutes by spraying the sausage surface.

EXAMPLE 2

Technological (after)effect of process adjuvants for spraying using theexample of a spray/cutting agent for cutting and spraying the transportdevices during the production/cutting up of poultry meat.

Result of testing MIQ Pro Chick (1% ) for the abolition of abactericidal/bacteriostatic effect (syn. microbiological/technologicalafter effect) after contact with poultry protein following method B4.2.3. BGA according to E. Petermann and G. Cerny.

Material under investigation: 1 sample of HIQ Pro Chick concentrate,registered trade mark of Schür in Process GmbH, Mönchen-gladbachInvestigation method: B IV 4.2.3. BGA, microbiological measurementmethod; Agar diffusion test Implementation: A 1% dilution in a lysate ofa chicken breast fillet, from Wiesenhof, HKL-A having a protein contentof 30 g/l (Biuret method) was first of all prepared from the submittedma- terial. This mixture was incubated at 6° C. for 18 h. On thefollowing day, 10 ml, 50 ml and 100 ml of this mixture were pipettedinto a CASO agar which was at pH 7.0 and into which spores of Bacillussubtilis BGA strain (DSM 614) had been poured; 3 wells per mixture.After a 2 hour prediffusion at 4° C., the plates containing the Bacillusspores were incubated at 30° C. for 3 days and then checked forinhibition haloes. A small antibiotic plate served as positive controlfor the Bacillus strain, while an agar sample which was only treatedwith spores was used as the growth control. In addition, the HIQ ProChick was examined, both in the above quantities and as a concentrated,10% and 1% solution, without protein contact, for all inhibitory effectagainst Bacillus subtilis. This batch was implemented on 2 differentdays. Investigation result: Positive control: inhibitory halo of 40 mmaround the antibiotic Growth control: good growth of Bacillus subtilisBGA Sample under investigation: 1% of HIQ Pro Chick in protein: No in-hibitory haloes with 10, 50 and 100 ml sample quantities. HIQ Pro Chickwithout protein: No inhibitory haloes with 10, 50 and 100 ml samplevolumes and 100%, 10% and 1% solution.

Assessment in accordance with Method B IV 4.2.3. BGA:

According to the BGA (BgVV) test method employed in this case, it is notpossible to demonstrate that the EIIQ Pro Chick sample has anybactericidal or bacteriostatic effect, i.e. anymicrobiological/technological aftereffect with chicken muscle extracteither, in any of the experimental mixtures, even at a 10-fold dosage.

EXAMPLE 3

Process adjuvant for spraying cutting knives, as a cutting agent, andfor spraying transport devices, using the example of sliced sausage andconsidering the reduction of spoilage-causing agents (enterobacteria/lactobacilli) on cutting knives, transport devices and cut sausagesurfaces, and improvement/extension of durability.

2a. Standard Method

Found Total number Sample Sample of organisms/7 No.: description cm²Comments 1 Belt 67 2 Belt ±100 3 Belt ±100 4 Belt 51 20 moulds 5 Sausagesupporter 8 6 Sausage supporter 0 7 Knife (outer side) 39 8 Knife (innerside) 28 9 Knife box Huge numbers (inner side)

2b. After Having Treated Cutting Surfaces and Transport Surfaces

Sample Sample Found No.: description Total number of organisms/7 cm² 18Belt after smearing with 1 paper (13:12 h) 19 Belt after smearing with 0paper (13:12 h) 20 Belt after smearing with 0 paper (13:22 h) 21 Beltafter smearing with 1 paper (13:20 h) 22 Belt after smearing with 18paper (13:30 h) 23 Belt after smearing with 4 paper (13:30 h) 24 Beltduring continuous 0 spraying 25 Belt during continuous 0 spraying 26Sliced sausage (above) 1 27 Sliced sausage (below) 0

2c. Checking the Durability of Packed Sausage

Sample designation:

V=Sample prior to treatment

M=Sample after smearing

R=Sample after only spraying the belt

MB=Sample during continuous spraying of the belt and the knife

Total no. of Spore Date Sample orgs. Entero Lacto Staph. Yeast Mouldsformation Week 1 V <10² <10 <10² <10² <10² <10² <10² M <10² <10 <10²<10² <10² <10² <10² R <10² <10 <10² <10² <10² <10² <10² MB <10² <10 <10²<10² <10² <10² <10² Week 2 V 7.2 * 10³ <10  <3 * 10⁶ <10  <10  <10  <10²M 3.2 * 10² <10   2 * 10² <10  <10  <10  <10² R 1.4 * 10³ <10 1.5 * 10³<10  <10  <10  <10² MB 1.8 * 10⁴ <10 1.7 * 10⁴ <10  <10  <10  <10² Week3 V 4.2 * 10⁵  20 2.9 * 10⁸ <10² <10² <10² <10² M 2.4 * 10⁴  60 6.3 *10⁴ <10² <10² <10² <10² R 6.3 * 10⁵ 1.2 * 10⁴ 3.0 * 10⁵ <10² <10² <10²<10² MB 4.0 * 10⁵  90 6.0 * 10⁵ <10² <10² <10² <10² Week 4 V 7.0 * 10⁷<10 2.9 * 10⁸ <10² <10² <10² <10² M 8.0 * 10⁷ <10 6.3 * 10⁴ <10² 200 <10² <10² R 1.8 * 10⁷ <10 3.0 * 10⁵ <10² <10² <10² <10² MB  10⁴ <106.0 * 10⁵ <10² <10² <10² <10² Week 5 V 3.5 * 10⁸ <10 6.6 * 10⁸ <10² <10²<10² 10 M 5.0 * 10⁵ <10 7.0 * 10⁶ <10² 200  <10² 250  R  10⁴ <10  10⁵<10² <10² <10² 50 MB   2 * 10² <10 <10² <10² <10² <10² 30

Results:

When sliced sausage is being produced, its durability increasesindirectly due to the continuous use of the process adjuvants on thecutting knives and the transport device since the number ofspoilage-causing agents appearing on the devices is substantiallyreduced.

According to the abovementioned experimental results, the durability ofsausage is significantly improved by using the cutting agent which isapplied to the cutting devices. At the same time, there is surprisinglygood cleaning of the cutting surfaces of the cutting devices.Furthermore, the cuttability of the sausage is improved. The durabilityis substantially improved despite the high dilution of the substancesemployed. Outstanding results can be obtained with vegetable oils indilutions of from 1:10 to 1:100.

EXAMPLE 4

Process adjuvant for cutting (cutting oil), by means of spraying oncutting knives (band slicer) and circular dish cutting machine, andspray for spraying the surfaces of the foodstuff, using toast bread asan example and considering the reduction of spoilage-causing agents onthe machine parts and bread surfaces and/or cutting surfaces(moulds/Aspergillus niger) while at the same time improving/extendingdurability.

3a. Durability Assessment—Use of Sprays and Cutting Oil Additive (TermedJet and Cut)

Number Sample of Number of stoppages in days code samples 5 6 7 8 9 1011 12 13 14 15 16 17 18 19 20 21 22 23 24 E1- 70 0 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 1 0 2 1.8 g GB GB jet/ toast E2- 70 0 0 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 1 3 1.0 g GV GV jet/ toast E3- 70 0 0 0 0 0 0 0 0 0 0 0 0 0 00 0 0 0 2 1 0.6 g GB GB jet/ toast E4- 70 0 0 0 0 0 0 0 0 0 0 0 0 0 0 00 1 2 4 X only GV GV GV knife with cut E5- 70 0 0 0 0 1 3 5 10 16 Xstandard GV GV GV GV GV or past. E6- 70 0 0 0 0 0 0 0 0 0 0 2 4 3 4 5 7X standard Legend: Mould colour: G = Green, Y = Yellow, BL = Black, W =White and C = Chalk Site at which mould found A = Above, B = Below, S =Side, CS = Cutting surface and V = Various sites

Environment Hygiene

Sample No.: Description Time Bact./m³ Moulds 1 Entry 15:15 h 260 50 bandslicer 2 Exit slicer 15:25 h 225 25 3 Cooling tower, 15:30 h 13 <13middle of room 4 Packaging 15:30 h 400 62 machine 5 CO₂ injector 15:40 h750 88 6 Packaging 16:00 h 63 25

Result:

When sliced bread is being produced, its durability is extendedindirectly of the continuous use of the process adjuvants for sprayingonto bread surfaces and cutting the bread with cutting oil (addition ofthe process adjuvant, in proportion to the cutting oil, to the cuttingoil), since the number of moulds (spoilage-causing agents) issubstantially reduced. Chemical preservation or pasteurization is nolonger necessary.

EXAMPLE 5

Brocess adjuvant for nebulizing in the air, considering the reduction ofthe spoilage-causing agents in the air (mould/Aspergillus niger) andprevention of resedimentation onto baked goods, using baked goods as anexample, with the result that durability is improved/extended.

4a. Measirement of the Number of Organisms in the Air Prior to theTreatment

Biotest Air sampler, in each case 2 min. (80 Itr. of air)

Sample Sample No.: description Bacteria Moulds 1 Cold room before 38nebulizing between the cooling towers 2 Stairs region before 1,500entering the cold room 3 Exit from cold room to 2,500 625 packaging 41st cooling tower 75 13 before the cooling plant airstream, prior tonebulizing, 10:00 h 5 1st cooling tower 80 140 before the cooling plantairstream, directly prior to nebulizing, 11:30 h

4b. Measurement of the Number of Organisms in the Air During/After theTreatment

Sample Sample No.: description Bacteria Moulds 6 1st cooling tower 15 13before the cooling plant airstream, during nebulizing, 11:45 h 7 1stcooling tower 0 0 before the cooling plant airstream, at the end ofnebulizing, 13:00 h 8 1st cooling tower 0 0 before the cooling plantairstream, after nebulizing, 14:00 h

4c. Durability Assessment After Using Nebulizing Agent (termed FOG)

Number Sample of Number of stoppages in days code samples 10 11 12 13 1415 16 17 18 19 20 21 22 23 24 25 26 27 28 532 16 0 0 0 0 0 0 0 0 0 2 2 31 2 0 1 1 2 3 containing GB GB GB GB GB GB GB GB GV additive 505 16 0 00 0 0 0 0 0 0 0 0 1 1 1 0 1 1 1 2 containing GB BLA GB GB GB GB GVadditive 505 16 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 2 8 containing GB GBGB Fog after 60 min. 505 16 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 4containing GB GB Fog after 120 min. 505 16 0 0 0 0 0 0 0 0 0 0 0 0 0 0 00 0 0 2 containing GB Fog after 180 min. 505 16 0 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 0 containing Fog after 240 min. Legend: Mould colour: G =Green, Y = Yellow, BL = Black, W = White and C = Chalk Site at whichmould found A = Above, B = Below, CS = Cutting surface, V = Varioussites Additive = Preservative Fog = Without preservative and using thenebulizing agent in the air

Result:

When baked goods are being produced, their durability is extendedindirectly by th continuous use of the process adjuvant for nebulizingin the air (cooling tower, cooling/transport section), wit the number ofmoulds in the air being substantially reduced. Chemical preservation orpasteurization of th baked goods is no longer necessary.

EXAMPLES 6 to 17

In the next examples, the following materials and methods were employed:

Materials and Methods

1. Test E. coli ATCC11229 organisms: Staph. aureus ATCC6538 Ps.aeruginosa ATCC15442 C. albicans ATCC10231 A. niger ATCC16404Cladosporium herbarum (our own isolate) 2. Nutrient CSA (Tryptone SoyaAgar Oxoid media: CM 131) CSB (Tryptone Soya Broth Oxoid CM 129) YGCagar (Merck 16000) Tween 80 (Merck)

3. Implementation of the Tests

3.1. In-vivo Test for Determining the Shortest Durability

The fungi and bacteria are taken up with a swab (stroke across the grownplate with turning movements) and spread uniformly, e.g. over the cutsurface of a sliced bread sample so that a concentration of 10³-10⁴spores or microorganisms is achieved per 100 cm².

0.2-0.3 ml of the test substance is sprayed, using an aerosol spray,onto 100 cm² of sliced bread surface. The test bread samples are packedin plastic bags (polyethylene or polypropylene) and the plastic bags areclosed and stored at room temperature in the light.

The growth of microorganisms on the contaminated bread samples iscompared with that on control bread. The number of days after which agrowth of microorganisms can be recognized with the nlked eye for thefirst time is taken as the shortest durability.

3.2. In-vitr Test: Quantitative Suspension Method in Accordance withDGHM I2.3.1.¹

Overnight cultures (or, in the case of, for example, A. niger and C.albicans, 3-day cultures) are suspended in physiological saline (0.8% )until the desired concentration (10⁶ fungal organisms/ml or 10⁸bacterial organisms/ml) has been reached. After that, 9 ml of the testsubstance are inoculated with 1 ml of the suspension.

An exposure time of from 5 min to 1 hour is chosen for organisms such asStaph. aureus, Pseudomonas and E. coli, while an exposure time of 1.6and 24 hours is chosen for A. niger and C. albicans. During the exposuretime, the suspensions are shaken regularly.

After expiry of the exposure time, a dilution series of the testsuspension is set up in CSB (oxoid) which contains substances whichinactivate the flavouring substance(s) which has/have been tested ineach case. For example, 0.1% by weight of histidine is added forinactivating aldeehydes, 1% by weight of Tween 80^(R) is added forinactivating phenols, 0.2% by weight of Tween^(R) is added forinactivating alcohols, and 0.03% by weight of lecithin is added forinactivating acids, esters, inter alia. In the case of bacteria, CSA(oxoid), in the case of A. niger/C. albicans YGC Agar (Merck), is pouredover 1 ml of each dilution.

after 24-48 hours of incubation, the plates are evaluated and thedestruction factor is determined as the reduction factor (RF) inrelation to a growth control of 10⁵⁻¹⁰ ⁷ CFU/ml.

Deutsche Gesellschaft für Hygiene und Mikrobiologie [German Society forHygiene and Microbiology]; Richtlinien für die Prüfung und Bewertungchemischer Desinfektionsverfahren [Guidelines for Testing and EvaluatingChemical Disinfection Methods]. Zentralblatt für Bakteriologie,Mikrobiologie und Hygiene, Reilie B, Vol. 172, No. 6 (1981).

3.3 Gas-phase Test Method

The gas-phase test method is used to determine the destruction factorwhen using gas-phase-active process adjuvants.

The determination is carried out in a so-called double petri dish. 0.5ml of the gas-phase-active agent is added to, for example, bread orsmall urea/formaldehyde foam blocks (0.5′1′3 cm) which are located on anabsorbing surface. The bread or the small foam blocks are placed in onecompartment of a subdivided petri dish.

A filter paper disc (diameter: 13 mm) which is inoculated with fromapprox. 10⁸ to 10⁹ organisms is placed in another compartment of thesame petri dish. The dish is sealed in an airtight manner and incubatedat a temperature of 30° C. for 24 hours.

Following the incubation, the filter paper disc is suspended in 9 ml ofCSB and a dilution series is prepared in CSB. The tubes are incubated at30° C. and evaluated. The destruction factor is determined in comparisonwith the control.

3.4 Gas-phase Suspension Method

The gas-phase suspension method is used to carry out a firstinvestigation for bactericidal and/or fungicidal properties.

In order to carry out the method, melt molten nutrient mediacorresponding to the particular test microorganism concerned areinoculated with from 10⁵ to 10⁶ organisms per ml. The nutrient media arepoured into petri dishes and cooled.

80 ml of the agent to be tested (additive or process adjuvant) areloaded onto a filter paper disc (diameter: 13 mm; Schleicher & Schüll,Article 601/2) and four of the filters prepared in this way aredistributed uniformly on the surface of a prepared petri dish. Theplates are subsequently incubated at 37RC for 24 hours. After theincubation, the size of any region of inhibition which arises isdetermined.

3.5 Preservation Test

The preservation test was determined in accordance with USP XVII/NFDVII, US Pharmacopeia, United States Pharmacopeial Convention,Rockville, MD 20852.

EXAMPLE 6 Synergistic Effect of Alcohols Which are Readily Soluble inWater, a Flavour Aldehyde and a Flavour Phenol.

In this experiment, whose results are presented in the following Table,the individual effects of ethanicl and isopropanol at concentrations of20 and 1% by weight, and also the combined effect of 0.2% by weight ofanisaldehyde and 0.04% by weight of oi-eganum oil, are compared with thesynergistic effect of the combination of anisaldehyde, oreganum oil andin each case one of the aforementioned water-soluble alcohols. Theexperiment was carried out a quantitative suspension experiment.

Reduction factors Exposure time, 1 h A. niger Staph. aureusAnisaldehyde, 0.2% by weight 0 3.3 Oreganum oil, 0.04% by weight (Activecompound combination 5E) 20% by weight of ethanol 0 3.4 20% by weight ofisopropanol 0.5 0.3 20% by weight of ethanol + 5E 5.4 7.7 20% by weightof isopropanol + 5E 5.4 7.7 1% by weight of ethanol 0 0 1% by weight ofisopropanol 0 0 1% by weight of ethanol + 5E 0.9 7.7 1% by weight ofisopropanol + 5E 0.1 5.5 Growth control log CFU: log CFU: 7.7 5.4

The values indicate that a 1% solution of the alcohols used in thisexperiment, and also the active compound combination 5E on its own, arecompletely ineffective in the case of Aspergillus niger; the activecompound combination 5E has a moderate effect in the case ofStaphylococcus aureus. A 20% solution of alcohol on its own also hasvirtually no microbicidal effect on Aspergillus niger, whereas it isonly the ethanol solution which has a moderate microbicidal effect onStaphylococcus aureus. However, a combination of ethanol or isopropanolwith the active compound combination 5E almost always results, when a20% solution of alcohol is used, in a 100% microbicidal effect; while acombination of 1% alcohol solutions with the active compound combinationSE still gives a 70 to 100% microbicidal effect in the case ofStaphylococcus aureus at least.

EXAMPLE 7 Decontaminating and/or Microbicidal Activity of IndividualFlavouring Substances.

The decontaminating and/or microbicidal activity of flavouringsubstances from the groups of the alcohols, aldehydes and phenols, andalso different combinations from these groups, was once again determinedusing the quantitative suspension method. The resultsve presented in thefollowing table.

TABLE Staph. aureus exposure time Asp. niger 1 h exposure time 1 h: 6 hReduction fac- Individual % by weight Reduction factor¹ tor (initialsubstances of flavouring (initial number of number of organ- Flavouringsubstance in organisms in log isms in log substances H₂O CFU²/ml: 5.5)CFU/ml: 7.9) Group I: alcohol Anise alcohol   1% 0.3 1.0 2.1Hydrocinnamyl   1% 0.3 3.2 7.9 alcohol Isopropanol   75% 5.5 5.5 7.9Isopropanol   20% 0.5 1.5 0.3 Isopropanol   1% 0 0 0 Ethanol   75% 5.55.5 7.9 Ethanol   20% 0.5 0.3 Ethanol   1% 0 0 Group II: aldehydesAnisaldehyde  0.2% 0 4.2 Citronellal  0.2% 0 2.1 Perillaldehyde  0.2% 02.6 Group III: phenols Oreganum oil 0.04% 0 3.1 1.4 Rosemary 0.04   0.20.2 1.6 extract

EXAMPLE 8 Influence of the Novel Cutting/Separating Agent on theDurability of Bread

The durability of sliced bread was investigated a) on bread which wassliced using conventional cutting agents and which was not inoculatedwith microorganisms, and on bread which was sliced using the novelcutting agent and which was artificially contaminated after having beensliced.

Durability of the sliced bread in days Cladosporium Staph. % by weightControl bread, herbarum A. niger aureus based on the sliced bread, 5 ·10⁴ 2 · 10⁴ 4 · 10⁴ Cutting/separating ready-to-use untreated CFU/100cm² of CFU/100 cm² CFU/100-cm² agent agent 20° C. bread 20° C. of bread20° C. of bread 20° C. a) Soya bean oil   99% 3 9 8 12 Anisaldehyde   1%b) soya bean oil 97.4% 3 7 6 10 Caprylcapric   1% acid triglyceridelecithin   1% anisaldehyde 0.15% hydrocinnamyl 0.45% alcohol

EXAMPLE 9 Comparison of the Influence of Conventional Cutting Agents onthe Durability of Sliced Bread with That of Novel Cutting Agents.

The results of this comparative experiment are given in the followingTable.

Durability of sliced bread in days Cutting/separating Control breadsliced Control bread sliced using agent according using cutting oilwithout cutting/separating agents to Table 6 a novel process adjuvantaccording to Table 6 a 3 11 b 3 8

EXAMPLE 10 Extension of the Durability of Sliced Bread by Mild ThermalAftertreatment of the Foodstuff Sliced Using a Cutting/Separating Agent.

The following table shows the durability of sliced bread which, on theone hand, was sliced using conventional cutting oil and, on the other,using cutting/separating agents according to Table 6, and which was notsubjected to any thermal aftertreatment, and, subsequently, of suchbread which was sliced using novel cutting/separating agents andsubsequently subjected to a mild thermal after treatment.

TABLE 8 Durability of sliced bread in days Bread sliced using a cutting/separating agent according to Control bread Table 6 and subjected to athermal sliced using Control bread sliced aftertreatment cutting oilusing a cutting/ Exposure Core Dura- Cutting/separating without a novelseparating agent time in temp. bility in agent process adjuvantaccording to Table 6 s/min in ° C. days a 3 11 10 s 30° C. 12 30 s 36°C. 13 1 min. 41° C. 15 2 min. 45° C. 17 5 min. 50° C. 20 b 3 12 10 s 30°C. 13 30 s 36° C. 14 1 min. 41° C. 16 2 min. 45° C. 17 5 min. 50° C. 19

EXAMPLES 11-17

The following process adjuvants are introduced below by way of example:

Example: 11 Cutting agent 12 Heat/cold transferring agent 13 Emulsifier,separating agent and cleansing agent 14 Lubricant 15 Gas-phase-activeagent 16 Nebulizing agent 17 Spray

The recipe examples consist, by way of example, of individual and/orseveral flavour function groups combined amongst themselves and/orcombined synergistically.

The process adjuvants are used either undiluted or following dilutionwith water and/or foodstuff-admissible solvents and/or vegetable (fatty)oils and/or emulsifiers of from 0.01% by weight to 99.99% by weight,preferably in a mixing ratio of from 1:1 to 1:100.

Some application examples for the use of one or more process adjuvantsfor durability stabilization and/or improvement and/or environmentimpaction in 5the case of, for example:

Process adjuvant Example employed No.: Toast bread Nebulizing agent 16Cutting agent 11 Spray 17 Fancy cakes and pastries Nebulizing agent 16Sliced sausage Cutting agent 11 Emulsifier, separating 13 agent,cleansing agent Grilling sausage Spray 17 Boiler water for heatingchocolate Heat transferring agent, 12 mass cold transferring agentConveyor belt Lubricant 14 Waste container Gas-phase-active agent 15

The following recipe Examples 1-62 are representative examples of theflavour function groups individually or combined severally among eachother and/or synergistically.

Example Function group FDA flavour % by weight 1 Alcohol Glycerol 100 2Alcohol/ Glycerol/ 92 aldehyde hexyl aldehyde 8 3 Alcohol/ Acetoin/ 71aldehyde/ anisaldehyde/anisole 20 phenol 9 4 Alcohol/ Propylalcohol/thymol 95 phenol 5 5 Aldehyde- Acetaldehyde/ 84 phenol eugenol16 6 Alcohol/ Citronellol/ 76 acid tartaric acid 24 7 Alcohol/ Anisealcohol/ 62 aldehyde/ hydrocinnamaldehyde 28 acid citric acid 10 8Alcohol/aldehyde/ Glycerol/ 40 phenol/ citral/ 14 acid estragole/ 18tannic acid 28 9 Aldehyde Perillaldehyde 100 10 Aldehyde/Perillaldehyde/formic 85 acid acid 15 11 Alcohol/ Benzyl 77 phenol/alcohol/isoeugenol/ 18 acid fumaric acid 5 12 Acetate Linalyl acetate100 13 Aldehyde/ Propionaldehyde/carvacrol/ 35 phenol/ phenyl 20 acidacetic acid 45 14 Acetal Acetal 100 15 Alcohol/ Cinnamyl alcohol/ 51acetate hydrocinnamyl acetate 49 16 Alcohol/ Acetoin/ 55 aldehyde/acetaldehyde/ 35 acetate eugenol acetate 10 17 Alcohol/Isopropanol/citronellol 45 alcohol 55 18 Aldehyde/Anisaldehyde/benzaldehyde 64 aldehyde 36 19 Acetate/ Sodiumacetate/ethyl 50 acetate acetate 50 20 Acetal/ Cinnamaldehyde 63 acetalethylene glycol 37 acetal/ acetaldehyde phenethylpropyl acetal 21Phenol/ Thymol/ 25 phenol anisole 75 22 Acid/ Valeric acid/mandelic 30acid acid 70 23 Ester/ Allicin/ 80 ester onion 20 24 Terpene/ Dill/ 24terpene limonene 76 25 Phenol/ Thymol/ 35 polyphenol gallotannin 65 26Phenol Carvacrol 100 27 Polyphenol Gallotannin 100 28 Acid Malic acid100 29 Ester Allicin 100 30 Terpene Camphor 100 31 Alcohol/aldehyde/Linalool/ 30 phenol/ heptanal/ 21 acetate propenylguaethol/ 18 triacetin31 32 Alcohol/ Glycerol/ 40 aldehyde/ hydrocinnamaldehyde/ 18 phenol/fornesol/ 13 acetate/ potassium acetate/ 19 acid phenylacetic acid 10 33Acetate/ Sodium 44 aldehyde diacetate/acetaldehyde 56 34 Acetate/ Benzylacetate/ 65 phenol a-bisabolol 35 35 Acetate/ Lavender/ 70 acid tartaricacid 30 36 Acetate/ Ethyl acetate/borneol/ 8 alcohol/ pelargonic acid 42acid 50 37 Acetate/ Iso-amyl 30 aldehyde/ acetate/dodecanal/ 40 acid3-methylbutanoic acid 30 38 Acetate/ Cinnamyl 35 phenol/acetate/anethole 41 acid caproic acid 24 39 Acetate/ Calcium 50 alcohol/acetate/heptanol/ 19 aldehyde/ benzaldehyde 10 acid acetic acid 21 40Acetate/ Geranyl acetate/cineol/ 16 alcohol/ thymol/phenylacetic 35phenol/ 20 acid 29 41 Acetal/ Heptanal glyceryl acetal/ 10 alcohol/nerolidol/ 40 aldehyde propanal 50 42 Acetal/ Acetal/ 57 alcohol1-phenylethanol 43 43 Acetal/ Acetaldehyde 70 acid phenethylpropylacetal/ 30 nonanoic acid 44 Acetal/ Acetal/ 32 alcohol/ isopropanol/ 48acid acetic acid 20 45 Acetal/ Acetal/ 88 phenol carvacrol 12 46 Ester/Allicin/ 40 alcohol/ glycerol/ 40 terpene/ camphor/ 10 acid acetic acid10 47 Ester/ Allicin/ 20 alcohol/ acetoin/ 60 aldehyde n-octanal 20 48Ester/ Allicin/ 80 acid aconitic acid 20 49 Ester/ Allicin/ 88 phenolacetyl-eugenol 12 50 Ester/ Allicin/ 37 acetate sodium acetate 63 51Ester/ Allicin/ 78 aldehyde acetaldehyde 22 52 Ester/ Allicin/ 8alcohol/ rhodinol/ 62 acid tannic acid 30 53 Terpene/ Limonene/ 18alcohol/ linalool 82 acid 54 Terpene/ b- 30 alcohol/caryophyllene/coriander/ 35 aldehyde lemon grass 35 55 Terpene/ Camphor/15 ester/ allicin/balm/ 28 alcohol/ citric acid 7 acid 50 56Terpene/ester/ Limonene/ 42 alcohol/ allicin/ 15 aldehyde benzylalcohol/vanillin 25 18 57 Polyphenol/ Gallotannin/ 17 alcohol/ 2- 65acid phenylethanol/pentanoic 18 acid 58 Terpene/ Limonene/ 70 acidfumaric acid 30 59 Terpene/ Camphor/ 20 phenol thymol 80 60 Terpene/Limonene/ 63 acetate lavender 37 61 Terpene/ Limonene/ 48 aldehydecitral 52 62 Polyphenol/ Gallotannin/cuminol/ 29 alcohol/ cuminaldehyde42 aldehyde 29

Example 18 Bacteriological Activity Test

The effective ness of aqueous systems containing ethanol; benzylalcohol, ethanol+acid (e.g. lactic acid); or benzyl alcohol+acid (e.g.lactic acid); at a duration of action of 1.0 hours has been summarizedin the following table:

Reduction Factors Bacteria Mold ethanol 1.0% by weight 0 0 benzylalcohol 1.0% by weight 0 0 1.0% by weight ethanol + 0 0 0.2% by weightlactic acid 1.0% by weight benzyl alcohol +   3.6   1.5 0.2% by weightlactic acid growth control log CFU 7.7 log CFU 5.4

At a lower concentration of <75% , ethanol and benzyl alcohol do notpossess any microbiocidal capabilities. In contrast to ethanol (andsimilarly isopropanol), once having formed appropriate synergisms benzylalcohol is capable of reducing bacterial growth and the growth of molds.

What is claimed is:
 1. A cutting agent which comprises an antimicrobialcomposition consisting essentially of (a) benzyl alcohol and (b) aGRAS-flavoring polyphenol and (c) a vegetable oil.
 2. The cutting agentof claim 1 wherein the ratio of the antimicrobial composition to oil is1:1 to 1:100.
 3. The cutting agent of claim 1, which the compounds (a)and (b) comprise less than 50% by weight benzylalcohol.
 4. The cuttingagent of clain,in which the compounds (a) and (b) comprise less than 20%by weight benzylalcohol.
 5. The cutting agent of claim 1, which furthercomprises anisaldehyde.
 6. The cutting agent of claim 5, which furthercomprises oreganum oil.